Fresh artichokes are just now hitting the shelves in farmers markets across the country, supplied by the 2nd (smaller) fall harvest in California and Arizona. The variety you’re probably familiar with (and the one we used) is the green globe artichoke. This bodacious little thistle pairs perfectly with Banner’s Lemon Mustard Chive butter. Let’s get cooking!
What you need:
4 tablespoons (about 1/3rd of a round) of some lovely Lemon Mustard Chive Banner Butter
1 large artichoke leaves tightly packed, unblemished emerald green
1 large lemon
1 clove of fresh garlic
2 cups of all-purpose flour for dredging
2 to 3 teaspoons of fresh cracked black pepper
3 teaspoons of kosher or sea salt
1 large bowl of ice water
Serves 1!
Prep:
Bring a pot of water to a rolling boil and then a simmer. While the water is heating, start peeling the outer leaves from the artichoke off, reserving the softer inner leaves for dipping and snacking later.
Cut the lemon in half and put one half aside.
Remove the nubby bits of the leaves around the base of the artichoke and peel it down so all of the outer green is removed.
Preserve the artichoke’s color by rubbing the areas you just peeled with the lemon.
Cut the artichoke length-wise in half and remove the prickly choke on each half with a small sharp knife (be careful!).
Now slice each half of the artichoke in half again so you have quarters that are ready for softening.
Drop the quarters in the simmering water and cook for 6 or 7 minutes.
Remove the hearts and dunk them immediately into the bowl of ice water. Take them out after 10 seconds or so and pat dry.
At this point, go ahead and put a large skillet on a medium high fire, add a half of your butter and heat till the butter is foaming.
Melt the rest of the butter in a separate saucepan and set aside.
Dredge the hearts in the flour and shake off any excess, put them on a plate and sprinkle them with a pinch or two of salt and fresh ground pepper.
Add the dredged/seasoned hearts to the skillet and sauté on all sides until golden brown.
Now you can plate them up, drizzle a bit of the melted butter on the hearts along with a lemon slice or two. Bon Appetite! (Oh, don’t forget the luscious inner leaves – you can steam them for 5 or 10 minutes and dip them in the butter too – scrape the white part at their edges between your teeth for a nice bit of artichoke meat)